Egg and Garlic Soup Recipe
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This light meal-in-bowl is simple, quick and tasty. Quantities can be increased to serve any number - just be sure to use a pan large enough to hold all the eggs in a single layer without crowding.
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1 clove garlic, or more, sliced
1 tablespoon olive oil
2 teaspoons paprika
1 can beef or chicken broth (about 10 oz)
1 slice bread, preferably crusty wholegrain style
1 tablespoon chopped parsley or other fresh green herb(s)
salt and pepper (if broth isn't seasoned enough)
:small sauce pan
In a small saucepan, heat olive oil over medium-low heat and cook garlic slices until they just begin to turn golden. Add the paprika and cook for a minute; add the broth and bring to a simmer.
Break the egg into the broth (without breaking the yolk) and simmer until the egg is cooked to the desired firmness (about 4 - 5 minutes), spooning broth over the egg if the soup doesn't completely cover it. Taste for seasoning; add salt and pepper if desired.
Put bread in a soup bowl, slide the egg onto the bread, pour the soup over and sprinkle parsley on top. Serve hot.
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